Duck with Blackberry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 T butter
  • 3 T sugar
  • ⅓ cup white wine
  • ⅓ cup orange juice
  • 2 T orange vinegar or raspberry vinegar
  • 1 c. fresh blackberries
  • 1¾ c. beef broth
  • 2 T brandy
  • 1 T pure maple syrup
  • 2 5- to 6-ounce duck breast halves with skin
  1. Melt 2 T butter in heavy large saucepan. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. (Don't go off and try to do something else or you'll burn the caramel and the butter makes it a pain to clean up. I'm guessing).
  2. Add wine, orange juice and vinegar and bring to boil, stirring to dissolve caramel. Add berries and broth and boil until the sauce is thickened and reduced to about 1 cup, stirring occasionally, about 25 minutes.
  3. Strain into small saucepan, mix in cognac and maple syrup and remaining butter. Set aside.
  4. Preheat oven to 400°F. Cut the skin but not the meat of the duck breast into a diamond pattern (this will allow the fat to drain and help the skin get wonderfully crisp). Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over, cook 3 minutes and then transfer to the hot oven and cook for about 3 more minutes.
from Bon Appetit, February 1996
Recipe by The Domestic Front at